South-west of Pau, in a tiny village on the edge of the Pays Basque, this old inn has been turned into a restaurant-with-rooms by owner/chef Pierre Chilo and his wife Martine. Praised by readers for its 'excellent food, remarkable value and attractive furnishings', the hotel offers regional cuisine served in a néo-rustique dining room: eg, brochette de chipirons et gambas; crépinette d'agneau aux pieds de porc et champignons sauvages. Meals are served in winter by a fire, in summer on a terrace by the flowery garden, facing mountains. The pool and loungers are 'very good'. Bedrooms and bathrooms vary in size: the cheaper annexe rooms are said to be 'basic', and rooms facing the street can suffer early-morning traffic noise.